Roasted Cauliflower and Radish with Mustard, Nigella, and Fennel Seeds

For a quick and easy side dish, try this roasted cauliflower recipe from Vegan Richa’s Indian Kitchen cookbook. Serve it with rice and a lentil dal—the spicier the better! And if you love dals, rich curries, flatbreads, savory breakfasts, exotic desserts, and all flavors Indian, then this book is for you. Richa Hingle’s recipes[annotation]Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC[/annotation], inspired by regional Indian cuisines and local ingredients, are streamlined for the home cook. Enjoy!

Ingredients

4 cups cauliflower florets
15 to 18 small red radishes, sliced (2 to 3 cups)
1 Tbsp safflower or other neutral oil (like canola)
2 tsp fennel seeds
1 tsp mustard seeds
1 tsp nigella seeds
1 tsp red pepper flakes, or to taste

Preparation

Preheat the oven to 425°F. Place the cauliflower and sliced radish in a large bowl. Add the oil and rub lightly to coat.
Pulse the fennel, mustard, nigella seeds, pepper flakes and salt to a coarse mixture in a spice grinder or blender. Add them to the vegetables and toss well. Spread the vegetables on a parchment-lined baking sheet.
Bake for 25 minutes or until the cauliflower is golden and tender to your preference.
Garnish liberally with cilantro and lemon juice before serving.